2026-05-24T23:42:36Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/950 2021-12-13T01:44:46Z 1582963739756:1582967133536 user-um

Study on the Processing of Quality Improvement of Myanmar Palm Sugar Khin Si Win Toddy palm jaggery (Myanmar name: Htan-Nyet) is a very important sweet foodstuff in Myanmar. In this study, the characteristics of toddy fresh saps were determined by Association of Official Analytical Chemists (AOAC) method. The effects of storage time on pH of toddy fresh saps (without and with liming) from Thanlyin Township, Yangon Region (TLT) and Pyinmana Township, Mandalay Region (PMT) were investigated. The pH adjustment of toddy fresh sap was carried out by using 10 ml of 5° Be′ milk of lime. An effective production technique was employed to obtain both high quality palm jaggery and palm sugar from toddy fresh sap and processed jaggery. The most suitable conditions for jaggery production were found to be 70 °C and pH 7.5. High quality palm jaggery (an average yield of 14 -18 % based on the palm sap weight) was produced by using a vacuum evaporator. The quality of processed palm jaggeries was determined by AOAC method and compared with those of palm jaggeries from local market. Palm sugar was produced from toddy fresh sap and processed jaggeries at the most suitable temperature of 60o C and pH of 5.5 in a vacuum evaporator to substitute cane sugar in confectioneries. The characteristics of processed palm sugar was also determined by AOAC method and compared with those of commercial palm sugar from local market. In this research, palm sugar from processed palm jaggery was utilized in the production of candy in place of cane sugar. The quality of processed palm candies from processed palm sugars (Grade A and B) were also compared with that of commercial candies from cane sugar. 2016 http://hdl.handle.net/20.500.12678/0000000950 https://meral.edu.mm/records/950